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There is a particular pleasure in a piece of chicken with truly crisp skin, that thin shattering golden crackle that gives way to juicy meat beneath, and it is a pleasure a great many folks never get at home, for their baked chicken comes out with skin that is pale and soft and flabby, or worse, wet and rubbery. Today I am going to fix that for you. I am going to show you how to bake chicken thighs in the oven so the skin comes out deeply golden and genuinely crisp, crackling crisp, the kind you find yourself picking off and eating before the meal even starts.

I have shown you chicken roasted in the oven before, over a bed of potatoes, and that was about keeping the meat juicy. This is a different lesson, and a companion to it, for today the whole matter is the skin, the crisping of it. And I use thighs, the dark meat, because it is forgiving and juicy and hard to dry out, so it gives you room to cook it hot and long enough to truly crisp the skin.

INGREDIENTS

6 to 8 bone-in, skin-on chicken thighs
A little olive oil
2 tsp paprika
1 tsp dried oregano
1 tsp dried basil
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt
1/4 tsp black pepper
Fresh parsley, to finish (optional)

Here is what you will learn:

✔ The secrets of crisp skin, one at a time
✔ Why DRY skin is the whole foundation (wet skin never crisps)
✔ Why you trim the loose flaps of skin and fat
✔ Why a light brush of oil helps it crisp and brown
✔ Why crisp skin wants a good HOT oven
✔ Why you set them skin-up and not crowded
✔ How to be sure the chicken is cooked through, safely
✔ The broiler finish that takes it from browned to truly crackling
✔ How to make it your own with the rub, and use the method on other pieces
✔ How to fix skin that came out soft, greasy, or steamed

You do not need a fried-chicken window or a hot counter. You need chicken thighs, a good hot oven, and a handful of simple secrets. And once you bite through that shattering crisp golden skin to the juicy meat beneath, you will understand what the old kitchens always knew, that crisp golden chicken skin was never a restaurant trick, only a handful of small plain secrets, done in your own oven.

Now tell me something down in the comments. Do you like the crispy skin best, as I suspect many of you do, and are you a skin-first eater who picks it off before the meal? And what is your family's favorite seasoning on chicken, for I gave you mine and I would dearly love to hear yours. Tell me.

Next time I am going to show you what to do with all that good seasoned fat and those browned drippings left in the pan, for they are far too full of flavor to throw away, and from them you can make a rich, savory chicken gravy, the old honest way, to spoon over your chicken and your potatoes and turn a good supper into a great one. Nothing wasted, everything used. Next time, chicken gravy from the pan drippings.

Until then, take good care of the ones at your table. And keep a kitchen that knows crisp golden chicken skin was never a restaurant trick, only a handful of small plain secrets, done in your own oven by your own hand.

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